1 1/2 sticks butter
1 c. sugar
1 egg, separated
1 (4 oz.) pkg. candied cherries, diced fine
1 (4 oz.) pkg. candied pineapple, diced fine
1 (4 oz.) pkg. candied green pineapple, diced fine
1 c. chopped pecans
1 c. sifted flour
1/8 tsp. salt

Cream butter and sugar well. Add egg yolk and mix thoroughly. Mix salt and flour and combine with fruits and nuts. Now mix with sugar and butter which has been creamed. Whip egg white and combine with mixture. Drop by a teaspoon 2 inches apart on aluminum foil lined cookie sheet. Bake at 325 degrees for 10 to 15 minutes. Cool before removing from foil. Makes 5 to 6 dozen cookies.

Note: These are very rich and pretty and can be made a month or so before needed and frozen.